This is a delicious and light mid-week meal: a yummy roasted sweet potato rosti is beautifully topped off with swiss chard, peas, mint and a poached egg.
Ingredients: Sweet potato, potatoes, swiss chard, peas and mint.
From the larder: 80-100g feta cheese, 3 eggs, oil, salt and pepper.
- Preheat the oven to 200 degrees C.
- In a bowl, grate all the potatoes. Season with salt and pepper and mix in 1 egg.
- Heat a glug of oil in an ovenproof frying pan or casserole dish. Pour the rösti mixture into the pan, spread out and push down gently so that it fills the pan. Cook for 4-5 minutes, check the underside and when browning, place the pan in the oven to roast for 15-20 minutes.
- Meanwhile, chop the mint, chard and shell the peas. When the rösti is almost ready, in another frying pan, add a glug of oil and then sauté the greens, starting with the stems and peas for a minute followed by chard leaves. Sauté until stems soft and leaves wilted.
- While the veggies are sautéing, poach 2 eggs.
- When the rösti is browning and crispy, remove from the oven. Serve half the rösti per person with a poached egg, greens, mint leaves and crumbled feta piled on top.
Full of colourful goodness, this beetroot rosti is scrumptious with a little chilli kick and spring onion zing. Served with tenderstem broccoli, feta and seeds, this is a lovely healthy mid week meal.
Ingredients: 1 large, 2 small beetroot, 4-5 new potatoes, 100g tenderstem broccoli, 1 spring onions, 1 green chilli, 2tbsp chopped chives.
Larder: 50g feta cheese, 4 eggs, oil, salt and pepper (optional extra: 2tbsp pumpkin or sesame seeds).
- Preheat the oven to 200 degrees C.
- In a bowl, grate the potatoes and the beetroot. Finely chop the chives, spring onion and deseed and finely slice half the green chilli and add to the bowl. Add 2 eggs and mix well to combine. Season with salt and pepper.
- Heat a glug of oil in an ovenproof frying pan or casserole dish. Pour the rösti mixture into the pan; spread out and push down gently so that it fills the pan. Cook for approximately 5 minutes, check the underside and when starting to brown, place frying pan in the oven to roast the rösti for 15 minutes.
- When the rösti is almost ready, roughly chop and blanche the broccoli for 5 minutes by placing in a saucepan of boiling water.
- While the broccoli is blanching, poach 2 eggs. To save on washing up, you can poach the eggs in the broccoli water after it’s blanched!
- When the rösti is browning and crispy, remove from the oven. Serve half the rösti per person with a poached egg and broccoli with crumbled feta and mixed seeds sprinkled on top along with a squeeze of lemon if you have it.
The leaves are turning and autumn colours are beginning to show. This autumn rosti served with kale and red currants is full of colour not to mention full of flavour too!
Ingredients: 200g purple and new potatoes, 1 parsley root, 1-2 carrots, 2-3 shallots, 1 garlic clove, small bunch of tarragon, 60g red currants, a large handful of kale.
Larder: 2 eggs, 3 tsp sugar, oil salt and pepper.
- Parboil the potatoes for 5 minutes. Drain and run under the cold tap to cool them down enough to handle.
- Grate the parsley root, carrot and parboiled potatoes into a bowl. Chop tarragon leaves and add to the bowl along with 2 eggs.
- Finely dice the shallots and garlic clove. Add ¾ to the rösti bowl and set the other ¼ aside. Mix the rösti mixture well and season.
- Place the remaining chopped shallot and garlic into a small saucepan with a tsp of oil and start to sauté. Pick the red currants from their stem and add to the pan along with 3 tsp sugar. Just cover with water and simmer for a 3-5 minutes, stirring frequently until a saucy consistency. Add more water in tiny amounts if needed.
- Heat a little oil in a large frying pan. Using a large serving spoon, spoon out portions of rösti into the frying pan and flatten. Don’t worry if they are loose – the egg will bind the mixture together. Cook for about 3-5 minutes until golden on one side before carefully flipping over and cooking the second side. When golden and crispy on both sides, remove from the pan and place on a plate.
- Chop the kale, place in a saucepan and cover with boiling water. Cook for 3-4 minutes until bright green and a little crunchy.
- Serve the röstis with red currant sauce and kale on the side.